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Recipe
Glossary
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Goan Sambharachi Kodi
(prawn curry)
100 gm peeled prawns
100 gm dried prawns
4 onions
3 coconuts, grated
20 bilimbis
5 mango seeds (padde)
Walnut-sized ball of tamarind
1 inch piece ginger
6 flakes garlic
6 green chillies
1 tbsp sugar
4 maggi cubes
2 tbsp oil
4-5 tbsp Goan sambhar masala
Method:
Mix the dried and fresh prawns together, salt and keep aside. Slice the bilimbis, add a handful of salt and let it drain.
Heat 2 tablespoons of oil in a pan. Crush the ginger and garlic and fry over slow fire in the heated oil. Slice the onions, and fry along with the ginger-garlic, till brown. Remove the mixture in a bowl and keep aside. Fry the blimbis in the remaining oil in the pan till they change color. Remove from the pan and keep aside. Add ginger-garlic and fried onions back to the pan. Add the prawns, mango seeds and green chillies, and fry.
Extract thick coconut juice and keep aside. Then take about 1 ½ litre of thin juice. Take 4-5 tablespoons of the above sambhar masala and blend well with the coconut juice. Add it to the prawn mixture in the pan and let it boil well for about half an hour. Then add the thick coconut juice, bilimbis, sugar, maggi cubes and ½ cup tamarind water. Let the mixture cook well. Add salt and sugar if necessary.
Cook and eat with boiled Goa rice as a curry. If heated everyday, this curry can last for a week without refrigeration.
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